Description
This Savory Salmon Sushi Bake is a delectable fusion of classic sushi flavors and comforting casserole style baking. Layers of seasoned sushi rice are topped with a savory mix of salmon, imitation crab, cream cheese, and spicy mayo, then baked to golden perfection. Finished with fresh avocado, cucumber, green onion, and traditional Japanese garnishes like furikake, unagi sauce, and roasted seaweed, this recipe brings the sushi experience right to your oven with ease and bold taste.
Ingredients
Scale
Sushi Rice Base
- 2 cups dry sushi rice
- 2 1/2 cups water
- 1/3 cup seasoned rice vinegar
Topping Mixture
- 1 lb salmon fillet, cooked and flaked
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 cup imitation crab meat, shredded
- 1/2 cup Japanese mayonnaise
- 4 oz cream cheese, softened
- 2 tbsp sriracha
- 1 tbsp low sodium soy sauce
Garnishes & Extras
- 2 tbsp furikake (savory seaweed seasoning)
- 2 tbsp spicy mayo (made by mixing Japanese mayonnaise, sriracha, and a splash of lime juice)
- 2 green onions, thinly sliced
- 1 tbsp mixed black and white sesame seeds
- 4 sheets roasted seaweed (nori), cut into small squares for serving
- 2 tbsp unagi sauce
- 1 small cucumber, thinly sliced
- 1 ripe avocado, thinly sliced
Instructions
- Prepare the Sushi Rice: Rinse the dry sushi rice under cold water until the water runs clear to remove excess starch. Combine rice and water in a rice cooker or pot, cook until tender and water is fully absorbed. While hot, fold in seasoned rice vinegar gently to evenly coat the rice. Spread the rice evenly in a greased 9×13 inch baking dish and let cool slightly.
- Make the Topping Mixture: In a mixing bowl, combine flaked cooked salmon, shredded imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, low sodium soy sauce, salt, pepper, and garlic powder. Mix until thoroughly combined and creamy.
- Assemble the Bake: Spread the salmon topping evenly over the layer of sushi rice in the baking dish. Sprinkle the entire surface with furikake to add a savory seaweed crunch.
- Bake the Dish: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 15-20 minutes, or until the topping is slightly golden and bubbling.
- Prepare Garnishes: While the bake is in the oven, slice the cucumber and avocado thinly, and chop green onions. Mix mayonnaise, sriracha, and lime juice to make spicy mayo for drizzling.
- Finish and Serve: Remove the sushi bake from the oven, drizzle with unagi sauce and spicy mayo. Sprinkle with sesame seeds and chopped green onions. Serve warm with squares of roasted seaweed, allowing guests to use the seaweed to scoop up the salmon sushi bake topped with fresh cucumber and avocado slices for an enhanced sushi experience.
Notes
- Use fresh, sushi-grade salmon if possible for the best flavor and safety.
- Cooking the salmon beforehand ensures safety and a flaky texture in the bake.
- Adjust the amount of sriracha to control the spice level.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
- For gluten-free option, ensure the soy sauce and imitation crab are gluten-free.
Keywords: salmon sushi bake, baked sushi, sushi casserole, savory salmon recipe, Japanese fusion dish, easy sushi bake